The foods we ferment, the styles and methods we engage with, are all influenced by the seasonal shifts in our local landscape – this also informs an eco-cultural approach to other creative projects; art making, workshops, and events.
Living in the West Coast of Ireland we are blessed with the opportunity to gather Galway Bay seaweeds fed by the minerals of the Burren, to make great use of herbs, flowers, and wild yeasts foraged from the karst, and to add a mélange of joy with various bits we cultivate ourselves.
We also have access to responsibly sourced flora grown by Annie Nolan, Liam Heneghan, Moy HIll, and Beechlawn Organic Farm.
These ingredients, and the occasional import like spores from Hishiroku Koji, grant us the freedom to make handmade, dynamic foods with a variety of microbial mates, in glass and traditional ceramic crocks.
Irish Vegetables fermented Kimchi-style!
We brought our decades long love affair with Korean spice to the Burren — using Galway Bay foraged Seaweeds to create an umami rich, vegan friendly, version of a Cabbage based Kimchi.
The Cabbages & other vegetables cycle with the seasons; Radish, Swede, Carrot, Celeriac, or Kohlrabi make appearances throughout the year – depending on what Annie is harvesting.
Mighty Hot Sauce is our flagship condiment, a recipe we’ve been making & developing for over 20 years.
Fermented Carrots, Onions & Apricots bring out just a touch of sweetness from Galway grown Chilis —
it’s a “great on everything” hot sauce for when you need some moreish spice.
In addition to our flagship, we also make various seasonal hot sauces based on Liam’s Chili crops & our own hand-crafted vinegars.
A favourite seasonal is our Goth Sauce which uses Beetroot to give depth & balance to Chilis like Wraith & Reapers.
Our annual, Koji-driven, Samhain Sauce makes use of the autumnal bounty of Apples to pair with an ever changing harvest of Galway Chilis.
The Wild Irish Kraut is traditional German-style sauerkraut with an Irish twist.
In addition to Caraway, we add Pouldoody grown Carrots, Celery Seed, Dillisk & other Seaweeds, plus a variety of seasonally Foraged Greens — like Wild Garlic, Ground Elder, Nettle, or Dandelion Leaf.
That wonderfully nourishing combo of Organic Turmeric & Black Pepper is enhanced with Beechlawn Organic Ginger, Mustard Seed & locally foraged Seaweeds.
This Ginger forward flavour bomb, with seemingly magickal healing abilities, is a powerful treat that we use to enhance all different types of cuisine, from a simple salad or Dahl — to khoreshes or just about anything flavoured with ras el hanout.
We’ve been playing with different flavour blends of Chili Oil for ages now & recently have fallen in love with one so much we just had to share it with more than just our forged family.
We infuse Irish Rapeseed Oil with Star Anise, Sichuan Pepper, Cardamon, & other tasty bits with a blend of Dried Chili Flakes & Korean Gochugaru (the Chili we use in our Kymchi) — then boost the mix with Dehydrated Kimchi Powder & Lacto-brine Pickled Garlic.
We also make various Mustards (Herbaceous, Wholegrain Kombucha, & Kymchi), Misos, & Seasonal Pickles, as well as, bespoke ferments for special events or when we run across ingredients that inspire!
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~ Fermenting in the Burren since 2015 ~